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4
from 1 vote
Almond Butter Oatmeal Muffins
These savory gluten free oatmeal muffins are made healthier with almond butter. The muffins are hearty, filling, and a great start to any day!
Prep Time
15
minutes
mins
Cook Time
18
minutes
mins
Total Time
33
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American, Gluten free
Servings:
12
muffins
Calories:
167
kcal
Author:
Connie @ Flavor Walk
Ingredients
3
cups
plus 1 tablespoon quick or old fashioned oats
(certified gluten free)
½
cup
gluten free flour blend
2
teaspoons
baking powder
⅛
teaspoon
salt
1
cup
unsweetened almond milk
3
tablespoons
honey
¼
cup
almond butter
(no-stir)
1
tablespoon
canola oil
1
large
egg, beaten
1 ½
tablespoons
sliced almonds
Instructions
Preheat oven to 400 degrees.
Lightly spray 12 medium muffin cups with cooking spray or line with paper baking cups.
Place 1 cup oats in blender or food processor and process until oats are finely ground. (Skip this step if you're using quick cooking oats.)
In large mixing bowl, whisk together ground oats, remaining 2 cups oats, flour, baking powder and salt until combined.
In small bowl combine milk, honey, almond butter, oil and egg and beat well.
Add milk and egg mixture to dry ingredients and stir until dry ingredients are moistened.
Transfer the batter to the prepared muffin cups.
Sprinkle with remaining 1 tablespoon of oats almonds, pressing lightly into batter.
Bake 15 to 18 minutes until golden brown and a wooden pick inserted in the middle of a muffin comes out clean.
Cool muffins in pan on wire rack 5 minutes. Remove from pan.
Notes
Recipe adapted from
Quaker Oats
Nutrition
Serving:
1
muffin
|
Calories:
167
kcal
|
Carbohydrates:
23
g
|
Protein:
5
g
|
Fat:
6
g
|
Cholesterol:
15
mg
|
Sodium:
47
mg
|
Potassium:
194
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
25
IU
|
Calcium:
66
mg
|
Iron:
1.4
mg